Due to the pandemic, the students' environments changed causing more stress and emotions that might have a significant impact on food and nutrition. The study's general objective is to determine the association between perceived stress, emotional eating, and nutritional status of university students in remote learning setup. A cross-sectional study was performed using Perceived Stress Scale (PSS), Emotional Eating Questionnaire (EEQ), and Food Diary. A total of 100 university students from Laguna were surveyed using convenience sampling. Results showed that there were (25%) underweight participants, (16%) pre-obese, and (4%) obese. Moderate to high stress and low emotional eaters to emotional eaters were experienced by the majority (97% and 83%), respectively. PSS and EEQ scores show a positive correlation, (r=.212) as well as BMI and EEQ (r=.212). On the other hand, BMI and PSS show a negative correlation, (r=-.028). All participants regardless of PSS and EEQ consume water and rice products. However, intakes of high-calorie meals were also noticeable, including sugar, processed, instant foods, junk foods, fast foods, soft drinks, coffee/milktea/frappe, and other commercial juices. Fresh fruit and vegetables were also seen but intakes were less than the nutrient-dense foods. Overall, public health initiatives emphasizing healthy diet options and relaxation activities to manage stress and emotions should be devised to reduce health risks during remote learning.